Lemon and herb couscous salad

Lemon and herb couscous salad

Ingredients

serves 3–4
  • •120g giant couscous
  • •½ cucumber, chopped
  • •300g cherry tomatoes, chopped
  • •1 400g can chickpeas, drained and rinsed
  • •16 olives, chopped
  • •Zingy lemon dressing (see recipe)

  • Any 2 herbs:

  • •2 tbsp parsley, finely chopped
  • •1 tbsp dill, finely chopped
  • •1 tbsp basil, finely chopped
  • •1 tbsp mint leaves, finely chopped

Directions

Cooking mode
  1. 1. Rinse and cook the couscous.
  2. 2. In a large bowl, add the chickpeas, cucumber, tomatoes, olives and couscous.
  3. 3. Make the dressing. Pour over the salad and toss to coat. Add the herbs and toss again. Season to taste and serve as a main, or alongside falafel, hummus or roasted vegetables. Store in the fridge for up to 2 days.
Baker Beanie Author

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